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Served with creamed asparagus, on top of a tomato and asparagus salad, or potted with capers, sardines and tomatoes – there are so many ways you can serve poached eggs for breakfast, a light lunch or a classy, easy supper.

Here’s how to cook poached eggs so they’re restaurant-perfect:

1. Bring water to the boil in a pan.2. Place a layer of cling film in a cup, brush it with oil and drop a fresh egg into it. Twist the ends of the cling film together and knot them to form a little sack. 3. Turn down the heat – the water should only simmer. 4. Place the egg in its sack gently into the water and let it cook for 4 minutes in hot water.5. Take the sack out of the water with a slotted spoon. Carefully open the cling film and you’re ready to go!

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